A menu for Spring

Starters
~Asparagus & hollandaise sauce (v)
~Risotto primavera (v)
~Spinach & ricotta cannelloni, new season’s garlic cream & parmesan (v)
~Wild garlic soup with a poached egg
~Beef carpaccio, green beans & mustard
~Chicken liver parfait with red onion marmalade & toast
~Chargrilled scallops, spicy chorizo & crushed peas

Mains
~Stuffed Provençale vegetables with tomato sauce & basil (v)
~Wild sea bass, sauce vierge & roast Jerusalem artichokes
~Poached trout, asparagus, broad beans & beurre blanc
~Slow cooked shoulder of new season’s lamb, polenta, aubergines & salsa verde
~Devonshire duck breast, pommes Anna, peas, bacon & thyme
~Mackerel fillets, spring vegetable pilav & dill yoghurt
~Cornish hake, mussel, cream & saffron broth with leeks

Puddings
~Thai style rice pudding with mango
~Vanilla pannacotta with rhubarb
~Lemon tart with crème fraîche
~Marinated blood orange salad with almond & saffron meringues
~Cheese & biscuits with seasonal fruit